Choc-Peppermint Slice


Hubby has asked me repeatedly to make him a peppermint slice. I, too, wanted to make it for a while and I finally got round to it.  I found a recipe in one of my AWW cookbooks and I knew it wouldn’t disappoint.

What I really like about this recipe is that it isn’t too pepperminty and if you use good quality chocolate for the topping, the slice becomes very addictive. So this recipe comes with a warming.  Please be careful when consuming. You cannot stop at just one slice.



  • 250g plain biscuits (I used milk arrowroot but you can use Marie or any other sweet ones)
  • 100g butter, chopped
  • 125ml sweetened condensed milk
  • 2 x 35g peppermint crisp chocolate bars, chopped coarsely

Chocolate topping:

  • 200g dark chocolate, chopped coarsely
  • 2 tsp vegetable oil
  1. Grease a 19cm x 29cm slice pan and line with baking paper.
  2. In a food processor add the biscuits and process until fine.
  3. Combine butter and milk in a small saucepan .  Stir over low heat until smooth.
  4. In a bowl, add the biscuits and the chocolate bar.  Stir in the butter mixture until well combined.
  5. Press the mixture into the prepared pan.  Refrigerate for 20 mins or until set.
  6. Meanwhile, stir the chocolate and oil in a small heatproof bowl over a small saucepan of simmering water until smooth.
  7. Spread the mixture over the slice.  Refrigerate until firm.
  8. Enjoy!


Bon appetite,


Chocolate Easter Masterclass at Cacao

When I was invited to attend a chocolate masterclass at Cacao in St. Kilda, I didn't even think twice and accepted the invitation straight away. Cacao Fine Chocolates and Patisserie are manufacturers of macarons, chocolates, cakes and pastries. This Easter, they have created a great chocolate display featuring Humpty Dumpty. It took over 50 hours and 120kg of chocolate!

I met up with Shellie early to enjoy Cacao's iced chocolate. OMG, it was out-of-this-world good.

Tim Clark is an acclaimed pastry chef/chocolatier and co-owner of Cacao Fine Chocolates. Tim taught a few bloggers the art of Easter chocolate making. We learnt how to temper chocolate correctly and we made a gooey salted caramel and milk chocolate spread.

We learnt the secret of how the filling is placed inside the chocolate egg.

We even got our hands dirty and helped temper and mould the chocolates eggs and we were even lucky enough to take home our creations.

I attended the chocolate masterclass courtesy of Tink PR and Cacao Fine Chocolates.

Bon Appetite,



Orange Chocolate Madeleines for a high tea.

As a person who is always working, it is hard to find time for family and friends. I have dedicated quality time with my husband and my children. For readers who follow me on twitter and Instagram, you will know I have the hash tags #mummyanddaughtertime and #familytime where we go to the park or do some baking together.

When possible, I try to make time for friends, though it can be hard sometimes. I've missed on a lot of feasts and celebrations. So when I had the opportunity to host an afternoon high tea, I jumped at the chance and planned straight away.

The usual gang of food bloggers came along and brought their treats with them. I am so lucky to have friends that know and CAN bake. Needless to say, there was sugar overload and had great conversations about all things, including the ingenuity of the whoopie cushion.

Here's some of the goodies that we ate that day.

I made some sandwiches and the infamous hotdog and cheese :)
Macaron tower and Guinness gingerbread by Shellie. Gorgeous!
Lemon drizzle cake by Adrian. Stunningly decadent.

Eclairs and profiteroles by Thanh. A good bake:)

Coconut & mango friands and spicy cheese biscuits by Agnes. Perfect combinations.

I made mini chocolate cakes

I also made the orange and chocolate Madeleines. I got the recipe from women's weekly cookbooks but I added the orange zest and dipped them in dark chocolate for that extra decadence.


  • 2 eggs
  • 2 tbs caster sugar
  • 2 tbs icing sugar
  • 1 tsp vanilla paste
  • 1/4 cup self raising flour
  • 1/4 cup plain flour
  • 75g butter, melted
  • 1 tbs hot water
  • zest of an orange
  • Melted dark chocolate


  1. Preheat oven to 200degC (180degC fan forced)
  2. Grease 2 Madeleine pans with a little butter
  3. In a small bowl, beat the eggs, caster sugar, icing sugar and vanilla paste until thick and creamy
  4. Meanwhile, sift flours twice. Sift the third time over the egg mixture. Add the orange zest and pour combined butter and water down the side of the bowl then fold together.
  5. Drop rounded tablespoons of mixture into pan holes.
  6. Bake for about 10 minutes.
  7. When cooked, tap the pan firmly onto baking paper covered wire racks to cool
  8. When cooled, dip one end into the melted chocolate. Place onto baking paper for chocolate to set.

Bon appetite,



A Delicious Giveaway and a Chocolate Passion Fruit Parfait

Mmmmm…chocolate **drool**

I can eat chocolate everyday. I've been known to eat a whole Easter bunny in one sitting when I was a little girl. As an adult, I haven't really changed. I can still eat a whole Easter bunny in one sitting. The only difference now is that I can do more than just eat chocolate, I can now cook and bake with it.

I created a quick and easy chocolate dessert using one of Lindt's new Exellence chocolate range. It's so easy and quick that I made it on a weeknight after work and the family enjoyed it that evening.

I made the 5minute chocolate mug cake and a chocolate passion fruit mousse and layered them with a little whipped cream and passion fruit pulp. It was delicious. The cake gave the dessert a little texture and the passion fruit gave it a little tang. Perfect.

Thanks to Lindt and Trish Nicol PR Agency, I have two Lindt chocolate packs to give away. The pack includes two each of the four new flavours of the new Excellence range.

To enter, all you need to do is leave a comment and tell me what dessert you will create with one of the new Lindt Exellence range. It's that easy, so get to it!

Chocolate mug cake:

  • 4 tbs self raising flour
  • 4 tbs caster sugar
  • 2 tbs cocoa
  • 1 egg
  • 3 tbs milk
  • 3 tbs vegetable oil
  • 1/2 tsp vanilla paste
  1. Add all the dry ingredients to a large mug and mix well.
  2. Add the rest of the ingredients and mix well
  3. Microwave for 3 minutes (1000watts)

Chocolate mousse:

  • 150ml thickened cream
  • 100g Lindt Exellence passion fruit Intense
  1. Break the chocolate into small pieces and place into a large bowl.
  2. Place the bowl over a small pot with boiling water to melt. Ensure the water doesn't touch the bowl. Once melted, let it cool a little
  3. Meanwhile, whip the cream until it forms soft peaks. Add the melted chocolate and carefully fold together.

Also need:

  • 150ml thickened cream, whipped to soft peaks
  • 125ml passion fruit pulp

To assemble:

  1. Crumble the chocolate cake into thumb size pieces and divide half of it into the four glasses
  2. Take half of the chocolate mousse and divide into the four glasses on top of the cake.
  3. Divide half of the whipped cream into the four glasses then top with half of the passion fruit pulp.
  4. Repeat the layers with the rest of the ingredients.
  5. Refrigerate for at least a hour for the mousse to set a little.
  6. Enjoy with the family.

Come on and leave a comment to win incredibly delicious Lindt chocolates!




The winners are :

Norma Polines, who suggested an adulted version of chocolate crackle.Yum!

Ally chose various flavours of chocolate soup. Creative idea!


The competition is open to Australian residents only.

Competition will end Sunday 23rd September. I will pick the 2 most creative answers. The winners will be announced on Monday 24th and will be contacted directly by email.

Please make sure, I have a way to contact you if you are one of the lucky winners.

Good luck and Bon Appetite,